Chris Pople:
Table setting
Chris Pople:
Zalto wine glass
Chris Pople:
Foie gras and tomato
Chris Pople:
Perigord truffles
Chris Pople:
Monkfish 'fish and chips'
Chris Pople:
Caviar and tartare
Chris Pople:
Devon crab
Chris Pople:
Scallops and truffles
Chris Pople:
Foie gras
Chris Pople:
Hare loin with blood sauce and brussels sprouts
Chris Pople:
Salsify and a lovely hare stew underneath
Chris Pople:
Grapefruit and blood orange & mango I think
Chris Pople:
Chocolate dessert
Chris Pople:
Petits fours